Crispy Arbi Tukras

Ingredients list for Crispy Arbi Tukras

• 15-16 Colocassia (arbi) 
• Cottage cheese
• 1 cup Paneer (cottage cheese) grated
• 1 small Onion finely chopped
• 1/2 teaspoon Carom seeds (ajwain)
• 1/2 teaspoon Onion seeds (kalonji)
• 1/2 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 3/4 teaspoon Dry mango powder (amchur)
• to taste Salt
• 1 teaspoon Oil
• FOR COATING
• 3 tablespoons Semolina (rawa/suji)
• 3 tablespoons Gram flour (besan)
• 2 tablespoons Fresh coriander leaves chopped
• 1/4 teaspoon Garam masala powder
• 1/4 teaspoon Red chilli powder
• To Dip
• 1/2 cup Milk
• To Serve
• 1/2 teaspoon Chaat masala

Method

1. Boil the arbi in plenty of water. Drain and cool. Peel and slit them lengthways Mix paneer, onion, carom seeds, onion seeds, cumin powder, coriander powder, dry mango powder, salt and one teaspoon oil and stuff this mixture into the slits.
2. For coating mix semolina, gram flour, coriander leaves and garam masala powder in a plate. Heat sufficient oil in a kadai.
3. Dip each arbi in milk, roll in semolina-gram flour mixture and slide into the hot oil. Deep fry till golden in colour. Drain and place on an absorbent paper. Serve hot sprinkled with chaat masala.

Nutrition Info